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+ servings

Chicken Cobbler

Creamy chicken pot pie filling with chicken, carrots, mushrooms and peas covered in a buttery golden brown biscuit crust.
Course Brunch, Entree
Cuisine American
Level Intermediate
Main Ingredient Flour, Poultry
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people



  • 400 grams boneless skin-on chicken thighs (cut into bite-size pieces)
  • ½ teaspoon fresh thyme (minced)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 110 grams onions (chopped)
  • 200 grams button mushrooms (~8 mushrooms, quartered)
  • 100 grams carrots (diced)
  • 42.75 grams cultured unsalted butter (3 tablespoons)
  • 33 grams all-purpose flour (~1/4 cup)
  • 1 ⅓ cups low sodium chicken stock
  • cup milk
  • 2 teaspoons dry sherry
  • ½ cup frozen green peas


  • 130 grams all-purpose flour (~1 cup)
  • 5 grams granulated sugar (1 teaspoon)
  • 7.5 grams baking powder (1 1/2 teaspoons)
  • 3 grams baking soda (1/2 teaspoon)
  • 1.5 grams salt (1/4 teaspoon)
  • 57 grams cultured unsalted butter (chilled and cut into 1/4-inch cubes)
  • cup plain yogurt


  • Cut the chicken into bite-size pieces and then season with thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • Heat a frying pan over medium heat until hot and then add the olive oil and chicken. Let the chicken brown on one side, and then flip and brown the other side. Transfer the chicken to a bowl, leaving as much oil in the pan as possible.
  • Add the onions, mushrooms and carrots and saute until the carrots are tender and the onions are browned.
  • Transfer the sautéed vegetables to the bowl with the chicken.
  • Add the butter and flour to the pan and cook the flour until it's bubbly and free of lumps.
  • Turn down the heat to low and add the chicken stock and milk. Immediately start whisking to prevent clumps of roux from forming.
  • Once the mixture is smooth, return the vegetables and chicken and turn the heat back up to medium, bringing the mixture to a simmer.
  • Add the sherry and season with salt. The amount of salt you add will depend on how much salt your chicken stock had, but you should not need to add more than 1 teaspoon of salt. Keep in mind that the mixture will continue to reduce in the oven, so you want it to be slightly under-salted. Let this mixture simmer and thicken while you make the biscuit dough.
  • Place the oven rack in the middle position and preheat to 425 degrees F (220 C).
  • Add the flour, sugar, baking powder, baking soda and salt to the bowl of a small food processor and pulse a few times to combine.
  • Add the butter and give it about 10, 1 second pulses until the butter is broken up into small rice-size grains.
  • Add the peas to the chicken and sauce and then transfer to a 9-inch oven-safe casserole dish.
  • Dump the flour mixture into a bowl and add the yogurt. Use a spatula to quickly mix the yogurt and flour together until just combined (do not overmix) or your biscuits will get tough.
  • Working quickly drop the biscuit dough evenly over the surface of the chicken. I find it's easiest to drop strips of dough off a broad spatula into rows.
  • Place the casserole dish in the oven and bake until the chicken mixture is bubbly and the biscuits are golden brown on top (about 10-15 minutes).